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Effects of vacuum, modified atmospheres and storage temperature on the microbial flora of packaged beef.

Author(s) : NISSEN H., SORHEIM O., DAINTY R.

Type of article: Article

Summary

Influence of vacuum or CO2 (100%) storage at 2 or 6 deg C and of vacuum storage and storage in different blends of CO2 and nitrogen at -1 or 2 deg C on the microflora of beef. High concentrations of CO2 combined with low storage temperatures inhibited the development of bacteria and especially Pseudomonas and Brochothrix thermosphacta. Leuconostoc was the most common bacteria in the vacuum-packaged samples, while Carobacterium was predominent in samples packaged in nitrogen at -1 deg C.

Details

  • Original title: Effects of vacuum, modified atmospheres and storage temperature on the microbial flora of packaged beef.
  • Record ID : 1997-3413
  • Languages: English
  • Source: Food Microbiol. - vol. 13 - n. 3
  • Publication date: 1996

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